CHECK LIST
✔
Transport damage?
✔
No gas hose/tube under the burner?
✔
No flexible gas line or tubing under oven?
✔
Non-combustible installation floor?
✔
Minimum clearances around oven adhered to?
✔
Unit not adjacent to heat producing equipment?
✔
Service clearance available?
✔
Gas and exhaust installation according to regulations?
✔
Water softener/conditioner installed according to regulations?
✔
Water drainage according to instructions and regulations?
✔
Shelf rack slid in completely and fastened with safety latches?
✔
Installation/operation manual and cookbook close by?
CHECKLIST
• Never store any combustible material under, on top of, or
beside this oven.
• Do not place any other heat producing appliances within 20
inches of this oven.
• Make sure the oven has plenty of ventilation air around it to
provide cooling air for the electrical and gas components.
• Do not obstruct the flow of combustion and ventilation air
around the oven.
• The bottom of the oven is the area that is used for supplying air
for combustion purposes. Keep this area clear of material which
could block the flow of air to the oven.
• Once a sufficient air supply has been established, do not reduce
the size of the room, increase the sealing of window and outside
doors, or close or remove air vents. Gas units use fresh air.
• Do not place any material on top of the oven that would
obstruct the flow of flue products. Flue gases are hot and any
material or items placed on top of, or in front of, the flue
deflector could result in a fire.
• Before servicing or cleaning this oven, disconnect the electrical
supply.
• All servicing and maintenance should be performed by a
qualified service agent.
• Clean the oven on a routine basis.
• Do not store flammable items (shower hose, plastic waste cans,
etc.) under the unit because of its excessive heat.
• A maintenance contract is highly recommended.
CHECK LIST
✕
Turn the unit OFF.
✕
Follow local regulations; if required, extinguish the pilot.
✕
Leave the door ajar.
CHECKLIST
✕
Turn main water inlet and gas supply ON.
✕
Switch unit power ON.
✕
All interior oven lights lit?
✕
Did pilot ignite correctly?
✕
Did burner ignite correctly?
CHECK LIST
Demonstrate
➡
how to light the pilot
➡
the removable drip tray
➡
the removable shelf rack with safety latches
➡
how the door magnet switch functions
CHECK LIST
Explain
➧
the indicators "no water" and "convection/steam"
➧
the cooking programs and settings
➧
the importance of preheating
➧
the handbook
CHECK LIST
Explain or demonstrate
➧
the handshower
➧
the daily cleaning process
➧
the monthly cleaning process
➧
replacing the plug-in door gaskets
➧
cleaning agents are caustic, rinse the unit well
Operation and Care Manual #6011 • 9
R
bio
Steaming
Convection Superheated/Steam
Retherm Bio-Steam Core Temp. Control
INSTALLATION INSPECTION
FUNCTION
USER/OPERATOR INSTRUCTIONS
OVEN USE EXPLANATION
SERVICE PANEL USE
END OF THE DAY
CLEANING
I n s t a l l a t i o n • S e c t i o n 1
1.18 - INSTALLATION CHECKLISTS
